Ingredients
- 3 Tbsp. unsalted butter
- 3/4 cup onion, chopped
- 2 cloves garlic
- 1 stalk celery
- 1 small carrot
- 2 lbs. butternut squash
- 1 Granny Smith Apple
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 2 cups low sodium chicken stock
- 3/4 cup fat-free half & half
Recipe Description
Sweet Butternut Squash and tart Granny Smith apples are combined with a touch of ginger and nutmeg for this festive Autumn soup. It’s great by itself, or serve as a first course for a sit-down meal. I’ve lightened up the soup by using fat-free half & half, but it is every bit as delicious!
Just enough to slightly curb everyone’s appetite until the meal is on the table.
Butternut squash is an excellent source of Vitamin A and has no trans fat. It’s a staple for so many delicious fall recipes.
